Tenderloin Beef Medallions

Recipe by Chef Alan Zeman

Tenderloin Beef Medallions “Whiskey River”

INGREDIENTS:

  • 8 2 1/2-3oz Beef Tenderloin
  • 4oz Sliced Portobello Mushrooms
  • 4 Polenta Rounds (See Recipe)
  • 2oz Whiskey (Jack Daniels)
  • 1tsp Chopped Shallots
  • 1T Chopped Sage
  • 4oz Glace De Viande
  • 1/2tsp Unsalted Butter
  • 1 tsp Fuego Red
  • Oil (To Sauté)

METHOD:

  1. Season & Sear Polenta. In hot pan, Sauté Seasoned Beef Tenderloin Medallions.
  2. Turn, add mushrooms, sauté, add shallots, flambé with whiskey & shallots.
  3. Remove meat from pan, add Glace De Viande. Simmer, return meat to pan. Simmer to desired degree of doneness. Stir in sage & “Montez Au Beurre.”
  4. Arrange atop polenta with sauce & sweet potato chip.

Chef Alan Zeman's Southwestern Originals

P.O. Box 31283, Tucson, AZ 85751 | 520.405.6840

 

copyright ©2017 Alan Zeman's Southwestern Originals | All Rights Reserved

Chef Alan Zeman's Southwestern Originals

P.O. Box 31283, Tucson, AZ 85751 | 520.405.6840

 

copyright ©2017 Alan Zeman's Southwestern Originals | All Rights Reserved

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